Lactic Acid Bacteria as Cell Factories
Synthetic Biology and Metabolic Engineering
- 1st Edition - May 3, 2023
- Imprint: Woodhead Publishing
- Editors: Didier Montet, Ramesh C. Ray, Vasco Ariston De Carvalho Azevedo, Spiros Paramithiotis
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 1 9 3 0 - 2
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 1 9 2 9 - 6
Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology o… Read more
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Request a sales quoteLactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolecules (enzymes, organic acids, bacteriocins, bioactive peptides, etc.), recombinant proteins, and their role in bioremediation. The book focuses on synthetic biology and metabolic engineering for the production of biologically active molecules such as bioactive peptides, polysaccharides, vitamins (Riboflavin), enzymes, organic acids (lactic and gamma-aminobutyric acid), flavor and aroma compounds, bacteriocins, recombinant proteins, etc.
Individual chapters are devoted to the production of biosurfactants and their applications and the bioremediation of heavy metals by LAB from aquatic environments. Two critical chapters address Genome editing of LAB: opportunities for food, feed and pharmaceuticals and A synthetic biology approach for plasmid DNA and Recombinant protein production. This book will be a valuable resource for those working in biology, biotechnology, biological engineering, chemical engineering, microbiology, food science and technology, genetics and synthetic biology.
- Explores the synthetic biology and metabolic engineering of lactic acid bacteria
- Highlights LAB enzymes such as phytase and amylase applications in food processing and the removal of anti-nutrients from foods and lignocellulose bioconversion
- Presents insights into biosurfactant production and possible applications
- Includes information on bioremediation by LAB, biofilm production mechanism, and plasmid and recombinant protein production using synthetic biology
Researchers in the field of biology, biotechnology, biological engineering, chemical engineering, microbiology, food science and technology, genetics and synthetic biology, graduate, post graduate biology students, and, food industry managers and technocrats and human nutrition specialists. This book is a key reference text for R&D managers in industry interested in the development of functional foods, feeds, nutraceutical and pharmaceutical LAB-based products
- Cover image
- Title page
- Table of Contents
- Front Matter
- Copyright
- Contributors
- Preface
- 1: LAB as cell factories: A synthetic biology approach for plasmid DNA and recombinant protein production
- Abstract
- 1.1: Introduction
- 1.2: Heterologous expression systems
- 1.3: Safety concerns
- 1.4: Final considerations
- References
- 2: Synthetic biology and metabolic engineering for improvement of lactic acid bacteria as cell factories
- Abstract
- 2.1: Introduction
- 2.2: CRISPR-Cas-based genome editing
- 2.3: Probiotics
- 2.4: Gene silencing
- 2.5: Concluding remarks
- References
- 3: Overview of traditional, emerging, and future applications of LAB and most important contributions of genome editing tools for food, feed, and pharmaceuticals
- Abstract
- Graphical Abstract
- 3.1: Lactic acid bacteria
- 3.2: Lactic acid bacteria phylogenetic and functional groups
- 3.3: Genome editing
- 3.4: Application of LAB and the contribution of genome editing in food
- 3.5: Application of LAB and the contribution of genome editing in green chemicals, fuels, and enzymes
- 3.6: Application of LAB and the contribution of genome editing in the pharmaceutical field
- 3.7: LAB as biotherapeutics
- 3.8: Conclusions
- References
- 4: Lactic acid bacteria in biorefineries
- Abstract
- Acknowledgments
- 4.1: Introduction
- 4.2: Lactic acid bacteria
- 4.3: Products of LAB fermentation
- 4.4: Innovation and advances
- 4.5: Conclusion and perspectives
- References
- 5: Lactic acid microbial production and recovery: Review and recent advances in bioprocess integration
- Abstract
- 5.1: Introduction
- 5.2: Upstream processes for lactic acid production
- 5.3: Challenges in lactic acid separation and purification
- 5.4: Conclusion and future prospects
- References
- 6: Lactic acid bacteria for riboflavin production
- Abstract
- 6.1: Introduction
- 6.2: Riboflavin biosynthesis, genetic and transcriptional organization
- 6.3: Riboflavin production by biotechnological processes
- 6.4: In situ riboflavin production
- 6.5: Conclusions and future perspectives
- References
- 7: Lactic acid bacterial cell factories for the production of gamma-aminobutyric acid
- Abstract
- 7.1: Introduction
- 7.2: GABA biosynthesis, genetic, and transcriptional organization
- 7.3: GABA production by biotechnological processes
- 7.4: In situ GABA production
- 7.5: Conclusions and future perspectives
- References
- 8: Use of exopolysaccharides from lactic acid bacteria to develop cereal-based food: Perspectives and challenges for Burkina Faso
- Abstract
- 8.1: Introduction
- 8.2: Lactic acid bacteria
- 8.3: Conclusion
- References
- 9: Lactic acid bacteria for the generation of bioactive peptides
- Abstract
- 9.1: Introduction to lactic acid bacteria benefits
- 9.2: Bioactive peptides produced by microbial fermentation
- 9.3: Sources of bioactive peptides
- 9.4: Mechanisms of bioactive peptides
- 9.5: Safety of bioactive peptides
- 9.6: Future perspective
- 9.7: Possible challenges of bioactive peptides generated by LAB
- 9.8: Conclusions
- References
- 10: Lactic acid bacteria as potential sources of enzymes: From genes to industrial applications
- Abstract
- 10.1: Introduction
- 10.2: Characteristics of lactic acid bacteria
- 10.3: Enzymes produced by LAB
- 10.4: Genetically modified lactic acid bacteria
- 10.5: Conclusions
- 10.6: Future perspective
- References
- 11: Amylolytic lactic acid bacteria: Cell factories for direct lactic acid production from biomass by simultaneous saccharification and fermentation
- Abstract
- 11.1: Introduction
- 11.2: Lactic acid bacteria
- 11.3: Amylolytic lactic acid bacteria
- 11.4: Amylolytic enzymes in LAB
- 11.5: LA and its importance
- 11.6: Metagenomics—A powerful tool to isolate and discover novel LAB and ALAB
- 11.7: Submerged and solid-state fermentation for LA production using ALAB
- 11.8: Poly lactic acid production from biomass by ALAB
- 11.9: Application of ALAB in starch-based food processing
- 11.10: Conclusions and future perspectives
- References
- Further reading
- 12: Role of phytases from lactic acid bacterial species in level upgradation of bioavailable micronutrients in food applications
- Abstract
- 12.1: Introduction
- 12.2: Food substrates
- 12.3: Finished food products
- 12.4: Phytate-containing basal diet mixture
- 12.5: Conclusions and future perspectives
- References
- 13: Production of flavor compounds by lactic acid bacteria in fermented foods
- Abstract
- 13.1: Introduction
- 13.2: Volatile compounds produced by LAB in fermented foods
- 13.3: Mechanisms of volatile compounds synthesis by LAB
- 13.4: LAB species implied in the synthesis of volatile compounds in fermented foods
- 13.5: Factors modulating LAB contribution to flavor formation
- 13.6: Conclusions and future perspectives
- References
- 14: Lactic acid bacteria as biocontrol agents of food pathogens
- Abstract
- 14.1: Introduction
- 14.2: Lactic acid bacteria in bio-preservation
- 14.3: Application of LAB in the preservation of milk and dairy products
- 14.4: Conclusions
- References
- 15: Biotechnology of bacteriocins production by LAB
- Abstract
- 15.1: Introduction
- 15.2: Classification of LAB bacteriocins
- 15.3: Mechanism of action of bacteriocins
- 15.4: Production, purification, and conditioning of bacteriocins
- 15.5: Applications of bacteriocins in the food industry
- 15.6: Applications of bacteriocins in domains other than food industry
- 15.7: Conclusion
- References
- 16: Synthetic biology approaches for biosurfactants production by lactic acid bacteria
- Abstract
- Acknowledgment
- 16.1: Introduction
- 16.2: Biosurfactant production by LAB
- 16.3: Biosurfactant biosynthetic pathways in model organisms
- 16.4: Unraveling biosurfactant pathways in LAB
- 16.5: Synthetic biology approaches to improve biosurfactant production in LAB
- 16.6: Key messages
- References
- 17: Biosurfactants production by LAB and emerging applications
- Abstract
- 17.1: Introduction
- 17.2: Lactic acid bacteria as novel biosurfactant candidates
- 17.3: Bioprocesses and renewable substrates for sustainable production of biosurfactants
- 17.4: Downstream and characterization of biosurfactants
- 17.5: Applications of biosurfactants with specific focus on lactobacilli
- 17.6: Innovation and advances: Biorefinery concept based on cheese whey valorization
- 17.7: Conclusion
- References
- 18: The reducing power of LAB in fermentation and biomass production
- Abstract
- 18.1: Introduction
- 18.2: Oxidoreduction and biological systems
- 18.3: Biological impact of electrochemical exchanges
- 18.4: Conclusion and future perspectives
- References
- 19: Bioremediation of heavy metals from aquatic environments by lactic acid bacteria
- Abstract
- 19.1: Introduction
- 19.2: Use of LAB for heavy metal reduction
- 19.3: Conclusions and future perspectives
- References
- 20: Lactic acid bacteria and Bifidobacterium as potential psychotherapeutics
- Abstract
- 20.1: Introduction
- 20.2: Neurochemicals produced by LAB strains
- 20.3: Clinical evidence
- 20.4: Discussion
- 20.5: Conclusion and future perspective
- Full names of probiotics strains mentioned in text
- References
- Index
- Edition: 1
- Published: May 3, 2023
- No. of pages (Paperback): 438
- No. of pages (eBook): 438
- Imprint: Woodhead Publishing
- Language: English
- Paperback ISBN: 9780323919302
- eBook ISBN: 9780323919296
DM
Didier Montet
Dr Didier Montet obtained his PhD in food microbiology, University of Montpellier. He has been conducting research in the food sector and more particularly in food safety for more than 35 years. He created the Food safety team at UMR Qualisud at Cirad in Montpellier, France. He is a national expert in biotechnology and additives at the National Food Safety Agency (ANSES). He is CIRAD's representative for EFSA (article 36). His main research concerns the understanding of the microbial ecology of food and food safety. He has published more than 230 articles and 8 books as an editor in the field of food (Fermentations, traceability, mycotoxins). He has managed or participated in 8 European projects. It carries out various expertise in the world concerning national food security organizations (with the FAO, the French embassy and several international foundations). He has developed a collective expertise methodology to identify food hazards.
Affiliations and expertise
Senior Researcher and Expert in Food Safety Cirad, UMR Qualisud, Montpellier Cedex 5, FranceRR
Ramesh C. Ray
Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 35 years of research experiences in agriculture and food microbiology, published 140 research and review papers in international journals, 63 books chapters, edited 14 books and authored 3 books and received more than 4400 citations. He has more than 40 research papers, book chapters and review articles concerning lactic fermentation of roots and tuber crops (please see the CV). He is a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India and 10 other scientific societies. Currently, he is Director of Centre for Food Biology & Environmental Studies, a non-government organization at Bhubaneswar, India.
Affiliations and expertise
Director, Centre for Food Biology and Environment Studies, Bhubaneswar, IndiaVD
Vasco Ariston De Carvalho Azevedo
Prof. Vasco Azevedo is a senior professor of the Department of Genetics, Ecology, and Evolution at the Federal University of Minas Gerais, Brazil. He is a member of the Brazilian Academy of Science and Knight of the National Order of Scientific Merit of the Brazilian Ministry of Science, Technology, and Innovation. He is also a research 1A of the National Council for Scientific and Technological Development (CNPq), which is the highest position. His total research publications include more than 500 research articles, nine books, and more than 52 book chapters. Professor Azevedo is a pioneer of the genetics of lactic acid bacteria, Probiotics, and Corynebacterium genomics in Brazil. He has specialized and currently researching bacterial genetics, genomes, transcriptomes, and proteomes for the development of new vaccines and diagnostic against infectious and autoimmune diseases.
Affiliations and expertise
Senior Professor, Depto de Genética , Ecologia e Evolução, ICB/UFMG. Av. Antonio Carlos,6627. Pampulha, Belo Horizonte, Minas Gerais, BrazilSP
Spiros Paramithiotis
Dr. Spiros Paramithiotis graduated from the Department of Food Science and Human Nutrition of the Agricultural University of Athens, Greece, in 1996. In 1998 he received a scholarship for post-graduate studies from the State Scholarship Foundation of Greece and in 2002 he received the PhD degree in Food Microbiology from the Agricultural University of Athens. In 2003, he joined the Agricultural University of Athens, Department of Food Science and Human Nutrition as a member of the scientific personnel where he works until today.
His research interests lie mainly in the field of food fermentations, with particular emphasis on microbial taxonomy, metabolism, physiology, symbiotic patterns and the underlying molecular mechanisms. He has participated in several research projects funded by the EU, the Greek Secretariat of Research and Technology as well as food industries. He has co-authored more than 100 publications in peer-reviewed journals and book chapters and has received more than 2500 citations.
Affiliations and expertise
Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, GreeceRead Lactic Acid Bacteria as Cell Factories on ScienceDirect